Aubergine parmigiana
Layers of fried aubergine, slow-cooked tomato sauce, mozzarella and parmesan, baked until bubbling and golden, then rested so it slices cleanly.
Method
- 1
Layer the aubergine slices in a colander, sprinkling each layer with salt, and leave them to draw out their liquid.
- 2
Rinse the slices and press them dry in a clean tea towel.
- 3
For the sauce, warm the extra virgin olive oil and garlic in a saucepan over medium-low heat until the garlic smells sweet.
- 4
Add the passata, a few basil leaves and a pinch of salt, and simmer until thickened, then remove the garlic.
- 5
Meanwhile, heat a thin layer of the frying oil in a large frying pan over medium-high heat and fry the aubergine in batches until golden and soft on both sides, adding oil as needed.
- 6
Drain the slices on kitchen paper.
- 7
Heat the oven to 190°C. Spread a thin layer of sauce over the base of the baking dish.
- 8
Add a layer of aubergine, then some sauce, a few slices of mozzarella, a scattering of parmesan and some basil leaves.
- 9
Repeat the layers, finishing with sauce and a generous layer of parmesan.
- 10
Bake until bubbling at the edges and golden on top.
- 11
Leave to rest before cutting so the layers set.
Notes
- Frying gives the classic silky texture. For a lighter version, brush the slices with oil and roast them at 220°C for about 25 minutes, turning once.
- Pat the mozzarella dry before layering, or its liquid will make the dish watery.
- It is even better the next day, reheated or at room temperature.
Equipment
Colander, Clean tea towel, Medium saucepan, Large frying pan, Kitchen paper, Baking dish, about 30 x 20 cm